Crispy Baked Butternut Squash and Sage Risotto Cakes
Crispy Baked Butternut Squash and Sage Risotto Cakes are a delightful autumn dish that combines the creamy texture of risotto with the sweetness of roasted butternut squash and the earthy aroma of sage. These cakes are baked to golden perfection, making them a healthier option compared to traditional frying. They can be served as a main dish or an impressive side, perfect for your fall dinner gatherings.
| Ingredients | Quantity |
|---|---|
| Arborio rice | 1 cup |
| Butternut squash, peeled and diced | 2 cups |
| Vegetable broth | 4 cups |
| Onion, finely chopped | 1 medium |
| Garlic, minced | 2 cloves |
| Fresh sage leaves, chopped | 2 tablespoons |
| Parmesan cheese, grated | 1/2 cup |
| Egg | 1 large |
| Breadcrumbs | 1 cup |
| Olive oil | 2 tablespoons |
| Salt | To taste |
| Pepper | To taste |
Cooking Steps:
- Preheat the oven to 400°F (200°C). Toss the butternut squash with olive oil, salt, and pepper, then roast on a baking sheet for 25-30 minutes until tender.
- In a saucepan, sauté the onion and garlic until translucent, then add the Arborio rice, stirring for 2 minutes.
- Gradually add vegetable broth, one ladle at a time, stirring frequently, until the rice is al dente (about 18-20 minutes).
- Mix the roasted butternut squash, sautéed onion and garlic mixture, sage, Parmesan, and egg with the risotto. Season with salt and pepper.
- Shape the mixture into patties and coat each with breadcrumbs.
- Place the cakes on a baking sheet lined with parchment paper, drizzle with olive oil, and bake for 25-30 minutes until golden and crispy.
- Serve warm with a garnish of fresh sage or additional cheese if desired. Enjoy!
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Herb-Crusted Roasted Chicken With Fall Vegetables
Herb-Crusted Roasted Chicken with Fall Vegetables is a hearty and savory dish perfect for a cozy autumn dinner. This recipe features juicy roasted chicken infused with fragrant herbs and accompanied by a medley of seasonal vegetables, making it a delicious centerpiece for your fall gatherings.
| Ingredients | Quantity |
|---|---|
| Whole chicken | 4-5 lbs |
| Carrots, cut into chunks | 4 large |
| Potatoes, quartered | 4 medium |
| Brussels sprouts, halved | 2 cups |
| Olive oil | 1/4 cup |
| Fresh thyme, chopped | 2 tablespoons |
| Fresh rosemary, chopped | 2 tablespoons |
| Garlic, minced | 4 cloves |
| Salt | To taste |
| Pepper | To taste |
| Lemon, sliced | 1 whole |
Cooking Steps:
- Preheat the oven to 425°F (220°C).
- In a large bowl, toss the carrots, potatoes, and Brussels sprouts with olive oil, salt, and pepper.
- Rub the chicken with olive oil, then season generously with salt, pepper, chopped thyme, rosemary, and minced garlic. Place lemon slices inside the cavity of the chicken.
- Arrange the vegetables in a roasting pan and place the chicken on top.
- Roast in the preheated oven for about 1.5 hours or until the chicken is golden and juices run clear.
- Let the chicken rest for 10 minutes before carving. Serve hot with the roasted vegetables. Enjoy!
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Crispy Baked Apple and Cheddar Stuffed Acorn Squash
Crispy Baked Apple and Cheddar Stuffed Acorn Squash is a delightful autumn dish that combines the sweet notes of baked apples with the sharpness of cheddar cheese, all nestled in tender roasted acorn squash. This recipe not only showcases seasonal flavors but also makes for an impressive presentation at your fall dinner table.
| Ingredients | Quantity |
|---|---|
| Acorn squash | 2 medium |
| Apples, peeled and diced | 2 large |
| Sharp cheddar cheese, grated | 1 cup |
| olive oil | 2 tablespoons |
| Brown sugar | 2 tablespoons |
| Cinnamon | 1 teaspoon |
| Salt | To taste |
| Pepper | To taste |
| Fresh parsley, chopped | For garnish |
Cooking Steps:
- Preheat the oven to 400°F (200°C).
- Cut the acorn squash in half and scoop out the seeds. Brush the insides with olive oil, and season with salt and pepper. Place cut-side down on a baking sheet and roast for 25-30 minutes until tender.
- In a skillet, heat olive oil over medium heat, add diced apples, brown sugar, and cinnamon. Sauté until apples soften, about 5 minutes.
- Remove the skillet from heat and stir in grated cheddar cheese until melted and well combined.
- Flip the roasted acorn squash halves cut-side up, fill each half with the apple-cheddar mixture, and return to the oven to bake for an additional 10 minutes.
- Serve warm, garnished with fresh parsley. Enjoy this delicious and comforting fall dish!
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Parmesan Roasted Brussels Sprouts With Balsamic Glaze
Parmesan Roasted Brussels Sprouts with Balsamic Glaze is a delectable side dish that brings out the best in Brussels sprouts. Roasting them enhances their natural sweetness while the crispiness pairs beautifully with the savory notes of Parmesan cheese. Drizzled with a tangy balsamic glaze, this dish is an excellent accompaniment to any fall dinner.
| Ingredients | Quantity |
|---|---|
| Brussels sprouts | 1 pound |
| Olive oil | 2 tablespoons |
| Parmesan cheese, grated | 1/2 cup |
| Garlic powder | 1 teaspoon |
| Salt | To taste |
| Pepper | To taste |
| Balsamic glaze | For drizzling |
Cooking Steps:
- Preheat the oven to 425°F (220°C).
- Trim the ends of the Brussels sprouts and cut them in half. Toss with olive oil, garlic powder, salt, and pepper in a mixing bowl.
- Spread the Brussels sprouts on a baking sheet in a single layer and roast for 20-25 minutes until golden brown and crispy.
- Remove from the oven, sprinkle with grated Parmesan cheese, and return to the oven for an additional 5 minutes until the cheese is melted.
- Drizzle with balsamic glaze before serving, and enjoy this flavorful fall side dish!
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Spicy Maple Glazed Baked Salmon
Spicy Maple Glazed Baked Salmon is a vibrant dish that combines the rich flavor of salmon with a sweet and spicy glaze. The maple syrup provides a delectable sweetness, while the hot sauce adds a kick, making it perfect for a cozy fall dinner. This dish is not only delicious but also quick to prepare, allowing you to enjoy the warmth of the season without spending too much time in the kitchen.
| Ingredients | Quantity |
|---|---|
| Salmon fillets | 4 (6-ounce) pieces |
| Maple syrup | 1/4 cup |
| Olive oil | 2 tablespoons |
| Hot sauce (such as Sriracha) | 2 tablespoons |
| Soy sauce | 1 tablespoon |
| Garlic, minced | 2 cloves |
| Salt | To taste |
| Pepper | To taste |
| Chopped green onions (for garnish) | For serving |
Cooking Steps:
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together maple syrup, olive oil, hot sauce, soy sauce, minced garlic, salt, and pepper.
- Place the salmon fillets on the prepared baking sheet and brush the glaze generously over each piece.
- Bake in the preheated oven for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
- Garnish with chopped green onions before serving, and enjoy this spicy and sweet fall dish!
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Crunchy Baked Cauliflower Buffalo Bites
| Ingredients | Quantity |
|---|---|
| Cauliflower, cut into florets | 1 large head |
| All-purpose flour | 1 cup |
| Garlic powder | 1 teaspoon |
| Onion powder | 1 teaspoon |
| Paprika | 1 teaspoon |
| Salt | 1/2 teaspoon |
| Black pepper | 1/4 teaspoon |
| Water | 1/2 cup |
| Bread crumbs | 1 cup |
| Buffalo sauce | 1/2 cup |
| Olive oil (for drizzling) | 1 tablespoon |
Cooking Steps:
- Preheat the oven to 450°F (230°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together flour, garlic powder, onion powder, paprika, salt, black pepper, and water to create a batter.
- Dip cauliflower florets into the batter, then coat them with bread crumbs and place them on the prepared baking sheet.
- Drizzle with olive oil and bake for 20-25 minutes, until golden brown and crispy.
- Toss the baked cauliflower bites in buffalo sauce and return to the oven for an additional 5-10 minutes.
- Serve warm and enjoy your crunchy, spicy cauliflower buffalo bites!
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Golden Brown Baked Ziti With Pumpkin and Spinach
Golden Brown Baked Ziti With Pumpkin and Spinach is a comforting and hearty dish that combines the rich flavors of pumpkin and the earthy taste of spinach, all enveloped in cheesy pasta goodness. This dish is perfect for fall, bringing warmth and flavor to your dinner table.
| Ingredients | Quantity |
|---|---|
| Ziti pasta | 12 ounces |
| Olive oil | 2 tablespoons |
| Onion, chopped | 1 medium |
| Garlic, minced | 4 cloves |
| Pumpkin puree | 1 can (15 oz) |
| Vegetable broth | 1 cup |
| Fresh spinach | 4 cups |
| Ricotta cheese | 1 cup |
| Mozzarella cheese, shredded | 2 cups |
| Parmesan cheese, grated | 1/2 cup |
| Salt | 1 teaspoon |
| Black pepper | 1/2 teaspoon |
| Nutmeg | 1/4 teaspoon |
Cooking Steps:
- Preheat the oven to 375°F (190°C) and cook ziti pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat, then sauté onion and garlic until soft. Add pumpkin puree and vegetable broth, stirring until well combined.
- Stir in fresh spinach, cooking until just wilted, then mix in ricotta cheese, salt, black pepper, and nutmeg.
- Combine cooked ziti with the pumpkin-spinach mixture and transfer to a baking dish. Top with mozzarella and Parmesan cheese.
- Bake for 25-30 minutes, or until the cheese is melted and golden brown.
- Let cool for a few minutes, serve warm, and enjoy your delicious baked ziti!
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Crispy Chickpea and Sweet Potato Tacos
Crispy Chickpea and Sweet Potato Tacos are a delightful and nutritious dish that showcases the wonderful flavors of fall. These vegetarian tacos feature crispy roasted chickpeas and sweet potatoes nestled in warm corn tortillas, topped with creamy avocado and fresh cilantro for a satisfying meal that is both healthy and comforting.
| Ingredients | Quantity |
|---|---|
| Canned chickpeas, drained | 1 can (15 oz) |
| Sweet potatoes, diced | 2 medium |
| Olive oil | 2 tablespoons |
| Cumin | 1 teaspoon |
| Paprika | 1 teaspoon |
| Salt | 1/2 teaspoon |
| Black pepper | 1/4 teaspoon |
| Corn tortillas | 8 small |
| Avocado, sliced | 1 |
| Fresh cilantro, chopped | 1/4 cup |
| Lime wedges | for serving |
Cooking Steps:
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Toss the diced sweet potatoes and chickpeas with olive oil, cumin, paprika, salt, and black pepper. Spread them out on the prepared baking sheet.
- Roast in the preheated oven for 25-30 minutes, stirring halfway through, until sweet potatoes are tender and chickpeas are crispy.
- Warm the corn tortillas in a skillet or microwave.
- Assemble the tacos by filling each tortilla with the roasted sweet potato and chickpea mixture, topping with sliced avocado and fresh cilantro.
- Serve with lime wedges for squeezing over the tacos and enjoy your flavorful dish!
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Cheesy Baked Stuffed Bell Peppers With Quinoa
Cheesy Baked Stuffed Bell Peppers With Quinoa are a hearty and flavorful fall dish that combines fresh bell peppers with a delicious filling of fluffy quinoa, savory vegetables, and melted cheese. This dish is not only visually appealing but also offers a nutritious and satisfying meal that can be enjoyed by the whole family.
| Ingredients | Quantity |
|---|---|
| Bell peppers (any color) | 4 large |
| Cooked quinoa | 1 cup |
| Black beans, drained | 1 can (15 oz) |
| Diced tomatoes (canned or fresh) | 1 cup |
| Corn (frozen or canned) | 1 cup |
| Cumin | 1 teaspoon |
| Chili powder | 1 teaspoon |
| Salt | 1/2 teaspoon |
| Pepper | 1/4 teaspoon |
| Shredded cheese (cheddar or mozzarella) | 1 cup |
| Olive oil | 1 tablespoon |
| Fresh cilantro, chopped (for garnish) | 1/4 cup |
| Lime wedges (for serving) | As needed |
Cooking Steps:
- Preheat your oven to 375°F (190°C) and grease a baking dish.
- Slice the tops off the bell peppers and remove the seeds and membranes.
- In a mixing bowl, combine cooked quinoa, black beans, diced tomatoes, corn, cumin, chili powder, salt, and pepper.
- Fill each bell pepper with the quinoa mixture and place them upright in the baking dish.
- Top each stuffed pepper with shredded cheese and drizzle a bit of olive oil over them.
- Cover with foil and bake for 25 minutes, then remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
- Garnish with fresh cilantro and serve with lime wedges on the side for a zesty finish. Enjoy your cheesy baked stuffed bell peppers!
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Maple Mustard Glazed Baked Ham
Maple Mustard Glazed Baked Ham is a delightful autumn dish that combines the sweetness of maple syrup with the tanginess of mustard, creating a delicious glaze that enhances the natural flavor of the ham. This dish is perfect for a cozy family dinner or a festive holiday celebration, offering a beautiful centerpiece and a mouthwatering taste.
| Ingredients | Quantity |
|---|---|
| Bone-in spiral-cut ham | 5-7 pounds |
| Maple syrup | 1 cup |
| Dijon mustard | 1/2 cup |
| Brown sugar | 1/2 cup |
| Soy sauce | 1/4 cup |
| Ground black pepper | 1 teaspoon |
| Whole cloves | 15-20 |
Cooking Steps:
- Preheat your oven to 325°F (163°C).
- Place the ham in a roasting pan, cut side down.
- In a bowl, mix maple syrup, Dijon mustard, brown sugar, soy sauce, and black pepper to create the glaze.
- Score the surface of the ham in a diamond pattern and stud with whole cloves.
- Brush the glaze generously over the ham, reserving some for later.
- Cover the ham loosely with foil and bake for about 1.5 to 2 hours, basting with the glaze every 30 minutes.
- Remove the foil during the last 30 minutes of baking to allow the glaze to caramelize.
- Once cooked through, let the ham rest before slicing and serving. Enjoy your flavorful Maple Mustard Glazed Baked Ham!
Crispy Baked Eggplant Parmesan
Crispy Baked Eggplant Parmesan is a classic Italian-American dish that brings together layers of tender, breaded eggplant, rich marinara sauce, and gooey melted cheese. This comforting and satisfying meal is perfect for a fall dinner, offering a hearty vegetarian option that’s sure to please both family and friends.
| Ingredients | Quantity |
|---|---|
| Eggplants | 2 large |
| Salt | 1 teaspoon |
| All-purpose flour | 1 cup |
| Eggs | 2 large |
| Bread crumbs | 2 cups |
| Grated Parmesan cheese | 1 cup |
| Mozzarella cheese, shredded | 2 cups |
| Marinara sauce | 2 cups |
| Olive oil | 1/4 cup |
| Fresh basil (optional) | For garnish |
Cooking Steps:
- Preheat your oven to 400°F (200°C).
- Slice the eggplants into 1/2 inch rounds and sprinkle with salt. Let sit for 30 minutes to draw out moisture, then rinse and pat dry.
- Set up a breading station with flour, beaten eggs, and bread crumbs in separate shallow dishes.
- Dip each eggplant slice first in flour, then in egg, and finally in bread crumbs, ensuring an even coating.
- Arrange the breaded slices on a baking sheet, drizzle with olive oil, and bake for 25-30 minutes, flipping halfway, until golden and crispy.
- In a baking dish, layer half of the eggplant slices, half of the marinara sauce, half of the Parmesan and mozzarella cheese. Repeat the layers.
- Bake in the oven for another 25-30 minutes until the cheese is bubbly and golden.
- Let cool for a few minutes before garnishing with fresh basil and serving. Enjoy your delicious Crispy Baked Eggplant Parmesan!
